Fish and Eggplant Curry Recipe

An aromatic fish curry, best served over a bed of rice, from Chef Dezi Banhan of Hermitage Bay, Antigua, West Indies.

When preparing the dish, he uses eggplant and tomatoes grown in the resort’s organic kitchen garden. — Allison Beck.

4

Servings

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Ingredients

4 tablespoons vegetable oil

6 cloves garlic

1 medium onion

1 pound Japanese eggplant

1 large tomato, chopped

½ stalk celery, diced

1 teaspoon curry powder

½ teaspoon coriander, toasted and ground

½ teaspoon cumin, toasted and ground

¼ cup water or fish stock

2 pounds fresh white fish, such as snapper, cod, halibut, diced

¼ cup coconut milk

½ teaspoon salt and pepper

¼ cup coconut milk

¼ bunch cilantro, chopped

Hot pepper sauce, to taste

Directions

In a sauté pan, heat oil over medium heat and sweat the garlic and onions until just translucent. Add the eggplant, tomatoes and celery. Cook until eggplant starts becoming soft. Add the curry powder, coriander and cumin. After about 3-4 minutes, add water or fish stock. Add the fish, coconut milk, and then season. Cook until fish starts to become tender, then before serving, add the herbs and adjust seasoning. Stir gently and serve over steamed rice.

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.